Ragù Bolognese: my super easy & super successful recipe

The ragù is a great solution that can be prepared a lot before, may be frozen to be used later, and may be offered in different solutions: with pasta (Spaghetti with ragù is not an Italian recipe, but still can work…) or rice, or polenta, or even cus cus…and don’t forget is the base of the true lasagna (the Lasagna recipe will come soon). Try my super easy ragù and you will amaze family and friends.

A friend of mine from Germany prepared the ragù with this recipe and was told it was the best ragù ever!

All you need is fresh ingredients, a chopper, and a little time: I usually prepare it in the evening, while we have dinner, and let it rest all the night. The day after is delicious, and also ready to be frozen for the next time.

First of all chop all the vegetables and the herbs, except the basil (this must be added at the end).

Now put the oil in a large pot, better if non-stick, and add the chopped vegetables – They will reduce the volume while cooking – let them cook for 5 minutes then add 1 teaspoon of salt, mix well and add all the chopped meat – Mix with a wood spoon untill all the meat will appear a little cooked –

At this point add all the white wine, mix again and let it evaporate for 5 minutes approx. Add all the milk, mix, cover the pot and let is cooking, mixing every now: the ragù odor should already be fantastic…

When all the milk and the wine will be evaporated (it will take a couple of hours minimum), will be ready – at this point you may add some basil. Let it rest at least for one night, warm it a little (eventually adding a little white wine and/or milk), serve with what you prefer, and enjoy it!